In the same covered Dutch oven cook the celery, onion, carrot, and garlic in the hot oil until tender, stirring once or twice. Add beans. Stir in the 3 cups water, the vegetable broth, thyme, marjoram, and pepper. Bring to boiling; reduce heat. Simmer covered, for 1-1/4 to 1-1/2 hours or until beans are tender. Stir in the undrained tomatoes and vegetable juice. Heat through. If desired, garnish with fresh marjoram.